ginger pomegranate tofu ramen with garlic butter mushrooms
I don’t know if you folks knew this, but I freaking love ramen. I was due for a noodly, brothy fixture on FMG, and here it is: Ginger Pomegranate Tofu Ramen with Garlic Butter Mushrooms.
We used to have a posh little Japanese market a few minutes away, but the owners had a big derp move and decided to close the shop down for a vacation and, in the process, lost their small staff that needed to be working during that period. Hasn’t been opened since – and that was almost a year ago I think.
Lesson learned: probably a bad idea to go on a joyride during a rough financial time and leave your workers utterly stranded.
That was a tangent. Anyhow, that market sold the best ramen noodles you can find. Ones I think they use in serious ramen shops up north. Fat, thick, juicy, utterly satisfying to slurp. They truly got me hooked on making ramen at home, and although this recipe doesn’t use them (because of above narrative), the sentiment of ramen’s soul-warming nourishment remains in tact.
This ramen recipe is simple, for the not-connoisseur (me), but an apt homage to the classic dish. Ramen really is an art in Japanese culture, it almost seems a journey for chefs and passionate partakers to create the perfect tare and thus the perfect bowl. This version appeals to all the flavors one loves in ramen, the garlic and ginger and soy, with a touch of pomegranate for a wintry, modern touch and a fully vegetarian topping arrangement easily made vegan by subbing vegan butter and omitting the egg.
Pressing Buttons. Or Tofu.
Once you’ve chopped, or acquired prechopped versions thereof, the various aromatics and vegetables and such involved, this bowl of goodness comes together fast.
The main point to note is you must press the tofu first. Unpressed tofu is a soggy, awkward block of weirdly textured soy. If you have a tofu press, great, but if you’re a peasant like me, you can easily create a makeshift one with plates, lots of paper towels, and a cast iron skillet. No cast iron skillet? Go buy one. Seriously. What are you doing here if you don’t have a cast iron skillet? This is the one I own. It’s Christmas. Treat yoself.
Anyhow. Set a plate on the counter and top with a good layer of paper towels. Place a drained block of firm or extra firm tofu atop, then more paper towels, then a second plate. Finish with that shiny cast iron skillet. Let that arrangement hang for 20 minutes. Be ready to sop up the water from the tofu off the counter. There’s a lot.
Cut up the tofu into small bite sized pieces. In a bowl of ziptop bag, toss with cornstarch, sesame seeds, salt, and pepper.
Oodles of (Ramen) Noodles
Next, work on the broth. The broth can sit for a good while with minimal attention while you cook up the rest of the ramen components.
Drizzle sesame oil in a large sauce pot or Dutch oven. Saute some scallions, then fresh garlic and ginger. Pour in a heap of vegetable broth and drop in dried shiitake mushrooms and a sheet of kombu (a type of seaweed). The latter two offer a ton of flavor to the broth. Season with soy sauce and pomegranate molasses. I offer ranges depending on what you find tasty, so start low and move up from there if you want a bit more of either. Bring to a gentle boil, then lower to a simmer. Occasionally, check the water level and give the ingredients a stir.
Now, go back to that cast iron skillet you either previously owned or just bought. Heat some sesame oil, then brown the tofu pieces for 10 minutes or so, tossing frequently to get every side golden. Move the tofu to a plate lined with paper towels to drain.
Add a splash more oil to the same skillet. Cook the mushrooms with the butter, garlic, and a pinch of red pepper flakes for a few minutes until the mushrooms are deeply golden and fragrant.
It’s the Final Countdown!
Last little steps. Promise.
Taste your broth and ensure the flavors are just how you like them. Stir in some coconut milk for a nice creamy texture. Place your blocks of ramen noodles in the simmering broth and cook according to the package directions. Most suggest only a couple of minutes. If you can get your hands on Sun Noodles and want a bit of indulgence, get them. Otherwise, these rice ramen noodles are good and to be fully honest, there is nothing wrong with good ole fashioned budget ramen sans the seasoning packet.
And now, the time you’ve been waiting for…eating. I boiled up some jammy eggs for our bowls and garnished with scallions, carrots, cilantro, and more sesame seeds. You can add all manner of veggies or accompaniments, from corn to broccoli to truffle butter.
Keeping it vegan? Use your favorite vegan butter in place of regular butter, and don’t use eggs as a second protein source.
You can probably use tamari instead of soy sauce, but I’ve never even tried tamari. If you usually enjoy it, I’d imagine it’ll work well in this, too.
If you want a full-on Asian cuisine feast, whip up a batch of these Ginger Soy Shrimp Dumplings too. Call it an appetizer!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 1 block firm or extra firm tofu
- 1/4 cup corn starch
- 2 tbsp sesame seeds, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 lb mixed mushrooms, roughly torn
- 2 tbsp butter, or vegan butter
- pinch red pepper flakes
- 2 tbsp sesame oil
- 6 cloves garlic, minced, divided
- 1 tbsp fresh ginger, minced
- 2 shallots, minced
- 6 cups vegetable broth, or water
- 1 oz dried shiitake mushrooms
- 1 sheet kombu
- 1/3 – 1/2 cup soy sauce
- 2-4 tbsp pomegranate molasses
- 3/4 cup canned full fat coconut milk
- 4 blocks ramen noodles
- jammy egg, scallions, fresh cilantro, and sesame seeds, to serve
Instructions
- To press the tofu without a tofu press: set a plate on the counter and cover with 2-3 sheets of paper towels. Set the drained tofu block on the towels and cover with 2-3 sheets more. Top with another plate, then set a heavy flat-bottomed object, such as a cast iron skillet. Let sit for 20 minutes. Remove the tofu from the "press" and slice into small pieces. Toss with cornstarch, 1 tablespoon sesame seeds, salt, and pepper.
- Start the broth. Heat sesame oil in a large sauce pot or Dutch oven over medium heat. Saute the shallots until soft, about 4-5 minutes, then stir in 4 garlic cloves and the ginger for another minute. Pour in the broth and add the dried shiitake mushrooms, kombu, 1/3 cup of soy sauce, and 2 tablespoons of pomegranate molasses. Bring to a boil, then lower to a gentle simmer for 20-30 minutes. Monitor the water level throughout and taste for soy sauce and pomegranate molasses.
- Heat 1 tablespoon sesame or olive oil in a large skillet. Add the coated tofu into the skillet and cook for 10 minutes, tossing every couple of minutes, until all sides are golden. Move to a paper towel lined plate.
- In the same skillet, add another drizzle of oil and toss in the mushrooms along with the butter, garlic, remaining sesame seeds, red pepper flakes, and a pinch of salt and pepper. Cook until crisp and caramelized, about 5 minutes.
- Back to the broth. Stir in the coconut milk, then drop in the ramen noodles and cook until softened, about 2-3 minutes for most brands.
- Divide noodles and broth into four bowls. Portion out the tofu and mushrooms. As desired, serve with jammy eggs, sliced scallions, additional sesame seeds, fresh cilantro, and chopped vegetables such as carrots.
